Okumidori cultivar matcha, made with tradition Japanese cultivation and processing methods, from the prize-winning tea garden of the Kuma family.
Instructions for koicha
Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup.
Instructions for usucha
Use 2g of matcha for 100 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
- Ingredients: Green tea
- Cultivar: Okumidori
- Harvest: Early may
- Region: Yame, Fukuoka prefecture, Japan
- Notes: Shaded for 3-4 weeks prior to handpicked harvest and processed as a micro-batch.
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